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A kind of processing technology of persimmon liquor

A persimmon processing technology, applied in the field of persimmon liquor processing technology, can solve the problems of dark color, short storage time and strong oxidative flavor of persimmon wine, and achieve the effect of strong fruit flavor, low alcohol content and low pectin content

Inactive Publication Date: 2018-10-09
YUNCHENG UNIVERISTY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the problems that the persimmon wine produced by the conventional brewing method is too dark in color, too astringent, strong in oxidation, turbid in liquor, poor in stability and short in storage time, the invention provides a processing technology of persimmon liquor

Method used

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  • A kind of processing technology of persimmon liquor

Examples

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Effect test

Embodiment 1

[0024] Example 1 as figure 1 Shown, the processing technology of the persimmon liquor of the present embodiment comprises:

[0025] 1) Preparation of culture medium: Weigh wheat bran, corn flour, and sorghum flour with a total weight of 1Kg at a ratio of 2:1:1, steam sterilize at 121°C and 0.1mpa for 30 minutes, and then add 2.5KG or 2.5 1 L of warm boiled water at 40°C, stirred into a paste and used as a medium; take 100g of dry yeast and dissolve it in warm water at 30°C, then add it to the medium, stir evenly, activate and propagate at 30°C for 24 hours, and obtain a culture medium ;

[0026] The production method of dry yeast is as follows: in summer, knead the flour and water to form a dough and expose it to the sun. After the dough is fully fermented, divide it into 5cm×3cm×2cm (length, width and height) cuboids, dry in the shade, and store in a cool place;

[0027] 2) select the tangerine persimmon varieties that were plucked within one week before and after the frost...

Embodiment 2

[0036] Example 2 as figure 1 Shown, the processing technology of the persimmon liquor of the present embodiment comprises:

[0037] 1) Preparation of culture medium: Weigh wheat bran and corn flour with a total weight of 1.5Kg at a ratio of 2:1, steam sterilize at 121°C and 0.1mpa for 30min, and then add 3.75KG or 3.75L of 40°C 150g of dry yeast was dissolved in warm water at 30°C, then added to the medium, stirred evenly, and activated and propagated at 30°C for 24 hours to obtain a culture medium;

[0038] The production method of dry yeast is as follows: in summer, knead the flour and water to form a dough and expose it to the sun. After the dough is fully fermented, divide it into 5cm×3cm×2cm (length, width and height) cuboids, dry in the shade, and store in a cool place;

[0039]2) select the tangerine persimmon varieties that were plucked within one week before and after the frost solar term, and prepare them for use after cleaning and destemming pretreatment;

[0040]...

Embodiment 3

[0048] Example 3 as figure 1 Shown, the processing technology of the persimmon liquor of the present embodiment comprises:

[0049] 1) Preparation of culture medium: Weigh wheat bran and sorghum flour with a total weight of 1.5Kg at a ratio of 2:1, steam sterilize at 121°C and 0.1mpa for 30min, and then add 3.75KG or 3.75L of 40°C 150g of dry yeast was dissolved in warm water at 30°C, then added to the medium, stirred evenly, activated and propagated at 30°C for 24 hours, to obtain a culture medium;

[0050] The production method of dry yeast is as follows: in summer, knead the flour and water to form a dough and expose it to the sun. After the dough is fully fermented, divide it into 5cm×3cm×2cm (length, width and height) cuboids, dry in the shade, and store in a cool place;

[0051] 2) select the tangerine persimmon varieties that were plucked within one week before and after the frost solar term, and prepare them for use after cleaning and destemming pretreatment;

[0052...

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Abstract

The invention discloses a processing technology of persimmon liquor, comprising: 1) preparation of culture liquid; 2) pretreatment of raw materials; 3) treatment of distiller's yeast and color protection; 4) preparation of fermentation liquid; 5) post-fermentation of fermentation liquid; 6) distillation; 7) Clarification of bottom liquid; 8) Pasteurization of bottom liquid; 9) Blending; 10) Finished product testing. The invention solves the problems that the persimmon wine produced by the existing conventional brewing method is too dark in color, too astringent, strong in oxidation, turbid in liquor, poor in stability, short in storage time and the like.

Description

technical field [0001] The invention relates to the technical field of fresh persimmon processing, in particular to a processing technology of persimmon liquor. Background technique [0002] Modern nutrition believes that "food tonic is not as good as medicine." Persimmon contains a variety of effective active ingredients. It has the reputation of "sacred fruit among fruits" and has very beneficial natural medical functions for human beings. Therefore, people have a soft spot for the development of persimmon health food since ancient times. In addition to fresh persimmons, the popular persimmon products currently on the market are mainly dried persimmons, preserved persimmons, persimmon juice, and persimmon sauce. Among them, the processing of persimmon cakes is more common, and the processing methods are mostly small workshops. It is backward and the hygienic conditions cannot meet the requirements, and it is basically at the level of rough processing, which cannot meet th...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/12C12G3/04C12G3/02C12H6/02
CPCC12G3/02C12G3/04C12H6/02
Inventor 刘瑞于章龙杨运良宋昱丁宵段超
Owner YUNCHENG UNIVERISTY
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